Preparation:
Pat quail dry. Arrange in a single layer in a large non-aluminum container. Mix vinegar, sage, oregano, Worcestershire sauce, garlic, thyme, rosemary, sugar and nutmeg in a large bowl. Whisk in oil at 1 drop at a time. Pour marinade over quail. Cover tightly and refrigerate several hours or overnight, turning quail in marinade often. Prepare barbecue grill, heating coals until white. Meanwhile, combine 2 cups hickory chips with enough water to cover; let stand until coals are ready. Drain quail; pat dry. Season with salt and pepper to taste. Wrap each quail in a bacon strip; secure bacon in place with wooden toothpick if necessary. Drain hickory chips. Sprinkle chips over hot coals. Cover grill and heat coals until smoke appears around rim. Arrange quail on grill rack. Cover and smoke until leg bones move easily, about 10 minutes, turning occasionally. Transfer to platter and serve. |
